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Tuscan Pork
Prep: 20 min Cook: 15 min Servings: 4by Patrick Travis33 recipes>This dish is basically an Italian "stir fry" but has a bit more sauce that a traditional Chinese stir fry would. I use a wok when cooking it. With all the vegetables in this, it's a one dish meal. Ingredients
- 1 pound boneless pork loin, cut into thin strips about 1" x 2"
- 1 tablespoon olive oil
- 2 large cloves garlic, pressed
- 2 cups fresh or frozen & thawed cut Italian green beans
- 1 tablespoon olive oil
- 1 medium onion, sliced into ½ inch-wide rings, cut into ¼'s and separated
- ½ lb white mushrooms, sliced
- 1 can (14.5 ounce) diced tomatoes
- 2 teaspoons cornstarch in 2 table spoons water
- ½ teaspoon sugar
- 1 teaspoon salt
- black pepper to taste
- 2 loose packed tablespoons fresh basil or 1½ teaspoon dried
- 2 teaspoon fresh oregano or ½ teaspoon dried
- Shredded Parmesan cheese
Directions
- Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-4 minutes or just until meat is cooked. Remove pork from skillet and place in a large covered bowl.
- Add beans and garlic to skillet; stir-fry on high for 1 minute.
- Move beans to the side of the skillet and add 1 tablespoon oil to the skillet. Add onion and mushrooms; stir-fry all vegetables for 3-4 minutes. Place the beans, mushrooms, and onion into the bowl with the pork and cover to keep warm.
- Add the tomatoes, sugar, salt, basil, and oregano to the skillet and bring to a boil. Turn down heat to a fast simmer.
- Slowly wisk the water into the cornstarch to make a thick liquid. Add a little more water if needed.
- Slowly add the cornstarch mixture to the skillet, stirring gently over high heat for 1 minute.
- Add the pork and vegetables back into the skillet and cook, stirring gently, for 1 more minute.
- Transfer to a serving bowl, sprinkle with Parmesan cheese and serve.
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